Duck Ragu Lasagna
Duck Ragu Lasagna
Ingredients
For the Duck Ragu
- 2 duck legs, about 1 1/2 pounds total
- 2 tablespoons olive oil
- 1 yellow onion, medium, finely diced
- 2 carrots, medium, finely diced
- 2 celery stalks, finely diced
- 3 garlic cloves, minced
- 1 cup dry red wine
- 28 ounces crushed tomatoes
- 2 cups chicken broth
- 1 teaspoon fresh rosemary, chopped
- 1/2 teaspoon fresh thyme, chopped
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Béchamel Sauce
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk, warm
- 1/4 teaspoon nutmeg, freshly grated
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
For Assembly
- 9 lasagna noodles, oven-ready or par-cooked
- 1 cup Parmesan cheese, freshly grated, plus more for serving
- 1 1/2 cups mozzarella cheese, shredded
Instructions
- 1
Pat the duck legs dry with paper towels. Season generously with salt and pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the duck legs, skin-side down first, until golden brown and crispy, about 8-10 minutes per side. Remove duck legs and set aside.
⏱️ 20 min
- 2
Reduce heat to medium. Add diced onion, carrots, and celery to the pot. Sauté until softened, about 8-10 minutes. Add minced garlic and cook for another minute until fragrant.
⏱️ 10 min
- 3
Deglaze the pot with red wine, scraping up any browned bits from the bottom. Bring to a simmer and cook until the wine has reduced by half, about 5-7 minutes.
⏱️ 7 min
- 4
Return the duck legs to the pot. Add crushed tomatoes, chicken broth, rosemary, thyme, and bay leaf. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 2-2 1/2 hours, or until the duck meat is falling off the bone.
⏱️ 150 min
- 5
Carefully remove the duck legs from the pot. Shred the duck meat from the bones, discarding skin and bones. Return the shredded duck meat to the ragu. Stir well and taste for seasoning, adjusting salt and pepper as needed. Remove the bay leaf. Set aside.
⏱️ 10 min
- 6
While the ragu simmers, prepare the béchamel sauce. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, to create a roux.
⏱️ 3 min
- 7
Gradually whisk in the warm milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens to a creamy consistency, about 5-7 minutes. Season with nutmeg, salt, and white pepper. Remove from heat and set aside.
⏱️ 7 min
- 8
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 9
Spread a thin layer of béchamel sauce on the bottom of the prepared baking dish. Arrange a single layer of lasagna noodles over the béchamel. Top with about one-third of the duck ragu, then a layer of béchamel, and sprinkle with some Parmesan and mozzarella cheeses.
⏱️ 5 min
- 10
Repeat the layers: noodles, ragu, béchamel, cheeses. Finish with a final layer of noodles, generously topped with the remaining béchamel sauce, Parmesan, and mozzarella.
⏱️ 5 min
- 11
Cover the baking dish loosely with aluminum foil. Bake for 25 minutes. Remove the foil and bake for another 20-25 minutes, or until the top is golden brown and bubbly.
⏱️ 50 min•🌡️ 375
- 12
Remove from oven and let the lasagna rest for at least 15-20 minutes before slicing and serving. This allows the layers to set and prevents it from falling apart.
⏱️ 20 min
Kitchen Tools
Nutrition Facts (per serving)
Duck Ragu Lasagna
For the Duck Ragu
- 2 duck legs, about 1 1/2 pounds total
- 2 tablespoons olive oil
- 1 yellow onion, medium, finely diced
- 2 carrots, medium, finely diced
- 2 celery stalks, finely diced
- 3 garlic cloves, minced
- 1 cup dry red wine
- 28 ounces crushed tomatoes
- 2 cups chicken broth
- 1 teaspoon fresh rosemary, chopped
- 1/2 teaspoon fresh thyme, chopped
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Béchamel Sauce
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk, warm
- 1/4 teaspoon nutmeg, freshly grated
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
For Assembly
- 9 lasagna noodles, oven-ready or par-cooked
- 1 cup Parmesan cheese, freshly grated, plus more for serving
- 1 1/2 cups mozzarella cheese, shredded
Instructions
- 1
Pat the duck legs dry with paper towels. Season generously with salt and pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the duck legs, skin-side down first, until golden brown and crispy, about 8-10 minutes per side. Remove duck legs and set aside.
⏱️ 20 min - 2
Reduce heat to medium. Add diced onion, carrots, and celery to the pot. Sauté until softened, about 8-10 minutes. Add minced garlic and cook for another minute until fragrant.
⏱️ 10 min - 3
Deglaze the pot with red wine, scraping up any browned bits from the bottom. Bring to a simmer and cook until the wine has reduced by half, about 5-7 minutes.
⏱️ 7 min - 4
Return the duck legs to the pot. Add crushed tomatoes, chicken broth, rosemary, thyme, and bay leaf. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 2-2 1/2 hours, or until the duck meat is falling off the bone.
⏱️ 150 min - 5
Carefully remove the duck legs from the pot. Shred the duck meat from the bones, discarding skin and bones. Return the shredded duck meat to the ragu. Stir well and taste for seasoning, adjusting salt and pepper as needed. Remove the bay leaf. Set aside.
⏱️ 10 min - 6
While the ragu simmers, prepare the béchamel sauce. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, to create a roux.
⏱️ 3 min - 7
Gradually whisk in the warm milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens to a creamy consistency, about 5-7 minutes. Season with nutmeg, salt, and white pepper. Remove from heat and set aside.
⏱️ 7 min - 8
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 9
Spread a thin layer of béchamel sauce on the bottom of the prepared baking dish. Arrange a single layer of lasagna noodles over the béchamel. Top with about one-third of the duck ragu, then a layer of béchamel, and sprinkle with some Parmesan and mozzarella cheeses.
⏱️ 5 min - 10
Repeat the layers: noodles, ragu, béchamel, cheeses. Finish with a final layer of noodles, generously topped with the remaining béchamel sauce, Parmesan, and mozzarella.
⏱️ 5 min - 11
Cover the baking dish loosely with aluminum foil. Bake for 25 minutes. Remove the foil and bake for another 20-25 minutes, or until the top is golden brown and bubbly.
⏱️ 50 min•🌡️ 375 - 12
Remove from oven and let the lasagna rest for at least 15-20 minutes before slicing and serving. This allows the layers to set and prevents it from falling apart.
⏱️ 20 min